recipes
Filed Under: chicken,pasta  

- 3/4 cup white wine
- 1/2 pound bacon
- 4 boneless, skinless chicken breast halves, cut into bite-sized pieces
- 1 teaspoon dried Italian seasoning
- 2 large tomatoes, cut into bite size pieces
- 1 (16 ounce) package radiatore pasta

- 1 (12 ounce) package fusilli pasta
- 1 cup halved cherry tomatoes
- 3/4 cup steak sauce
- 2 boneless, skinless chicken breast halves
- 1 cup Ranch-style salad dressing
- 2 avocados - peeled, pitted and diced
- 1 Vidalia onion, diced
- 2 cubes chicken bouillon

- 1 pint heavy cream
- 1 pound fettuccini pasta
- 2 (16 ounce) containers whole milk ricotta cheese
- 1 teaspoon salt
- 1 1/2 cups butter, divided
- 1 pound skinless, boneless chicken breast halves - cut into cubes
- 1 cup grated Parmesan cheese

- 1/4 cup sliced mushrooms
- 2 tablespoons butter
- 1/2 tablespoon parsley flakes
- 1/2 tablespoon cornstarch
- 1 pound skinless, boneless chicken breast halves - cubed
- 3/4 cup grated Asiago cheese
- 1/4 cube chicken bouillon, crumbled
- 2 1/4 cups heavy cream, divided
- 2 tablespoons vegetable oil
- 1 tablespoon chopped fresh garlic
- 1 (16 ounce) package farfalle (bow tie) pasta
- 1/4 cup chopped prosciutto

- 1 onion, sliced and separated into rings
- 3 cloves garlic, minced
- 2 skinless, boneless chicken breast halves - cubed
- 1 cup heavy cream
- 1 tablespoon olive oil, divided
- 1 mango - peeled, seeded and chopped
- 1 teaspoon fresh ginger, minced
- 1 tablespoon grated Parmesan cheese
- 1 green bell pepper, cut into thin strips
- 8 ounces uncooked rigatoni pasta
- 4 sprigs fresh parsley, for garnish
- salt and pepper to taste

- 2 cups frozen chopped broccoli, thawed
- 1 (16 ounce) jar Alfredo sauce
- 1/4 cup shredded Parmesan cheese
- 2 cups diced cooked chicken
- 21 jumbo pasta shells, cooked and drained
- 1 cup shredded Cheddar cheese

- 6 ounces button mushrooms, sliced
- 1/4 teaspoon chopped fresh thyme
- 8 tablespoons butter, divided
- 1/2 teaspoon chopped fresh rosemary
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 3/4 cup heavy cream
- 3/4 cup Marsala wine, divided
- salt and pepper to taste
- 1 (12 ounce) package uncooked linguine pasta
- 1 (10.75 ounce) can condensed cream of chicken soup
- 4 skinless, boneless chicken breast halves

- 3 cups milk
- 8 ounces shredded Colby-Monterey Jack cheese
- 1 tablespoon salt
- 6 skinless, boneless chicken breast halves - cut into cubes
- 3/4 cup grated Parmesan cheese
- 1 (8 ounce) package sliced mushrooms
- 4 cloves garlic, minced, divided
- 1 tablespoon Italian seasoning
- 1/2 cup sour cream
- 1 pound fettuccini pasta
- 1 onion, diced
- 6 tablespoons butter, divided
- 3 roma (plum) tomatoes, diced
- 3/4 teaspoon ground white pepper
- 1/3 cup all-purpose flour
- 1 cup half-and-half

- 1 cup crumbled buttery round crackers
- 6 ounces egg noodles
- ground black pepper to taste
- salt to taste
- 1 cup sour cream
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 4 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup butter

- 1/4 teaspoon minced garlic
- 1 teaspoon minced fresh gingerroot
- 3 ounces uncooked spaghetti
- 3/4 teaspoon sugar
- 1 tablespoon white vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1/2 cup shredded cooked chicken breast
- 2 teaspoons canola oil
- 1/3 cup julienned carrots
- 1/2 cup julienned cucumber